It Should Be Familiar is an artist’s book and collection of copper and steel intaglio printing plates. Together they examine shifts in external and internal identities, personal symbols, and perceptions of trauma over time. The book is printed with a plant-based dye mixture that reacts differently to each metal plate. As a parallel to the mentioned personal shifts, images in the book will change color with exposure to the metals as well as UV light.

The interest for natural dye has increased together with the concern in sustainability and environmental awareness within the textile industry. Natural dye is one of the oldest techniques when it comes to textile production, but when synthetic dyestuffs were discovered, the usage of the technique decreased. Today, the technique is slowly coming back together with the awareness in sustainability. However, regarding surface patterns, the expression is quite limited, and patterns are created by dyeing techniques, muted colors and nature as an obvious inspiration. This degree work explores natural dye print by designing a screen printed surface pattern collection, and the project advocates for and is an addition to the field of natural dye print. The methods used were drawing, digital sketching and screen printing. The methods of designing were done through practical workshops, both for sketching patterns and to explore techniques within natural dye print. The female body is a design theme in the work and the intention is simply to portray the body as it is. The motive has not been chosen to provoke, to address a political issue or to evoke discussion. The result is three surface patterns printed with different printing techniques on different fibers. A significant part of the result is the reference library containing all the printed samples and can be used for further research within the field. Choice of fabric and scale of design was done with fashion fabric in mind, however, to focus on the design and technique the designs are not presented on any kind of product. Tests were done to try out the light fastness of the different colorants on different fibers. This project has expanded the field of natural dye print by adding a screen printed surface pattern collection with thematic patterns and an expression that does not reveal the use of natural dye. The project also resulted in a steppingstone for further work within the field.

Master of Science / Department of Apparel, Textiles, and Interior Design / Sherry J. Haar / This study was based on the concept of slow design, proposed after the slow food movement. The idea of slowing down production processes and increasing product quality and value suggests an antidote to the fast cycle of the fashion industry. Slow design supports two principals, inheriting tradition and maintaining eco-efficiency, which guided this project. Inheriting tradition is an expression that explores ways to sustain lost art and traditional heritage in our daily lives, as well as develop products that establish personal meaning for the consumer. Maintaining eco-efficiency of product production involves utilization of eco-friendly materials and sustainable approaches to aid in developing a healthier and cleaner ecosystem. The overall goal of this design research was to celebrate and sustain the spiritual and material civilization of the Chinese culture by creating a modern artistic interpretation of Chinese traditional arts using an environmentally conscious approach that was applicable to apparel design. This research created modern surface design on a group of garments from traditional Chinese Su Xiu embroidery, physical resist techniques, and natural dyes. This practice-based research utilized the paradigm of naturalistic inquiry to guide the stages of this project. A progressive design process was adopted in response to the unexpected events in the final artifact development. In the design exploration stage, a color library was created to provide the color story for the final artifacts. Basic Su Xiu embroidery stitches and traditional physical resist techniques were sampled with selected flosses and fabrics. Various samples were critiqued and analyzed to develop three unique techniques from characteristics of traditional Chinese Su Xiu embroidery, physical resist techniques (Zha Jiao, Feng Jiao, pole- wrapping, and Jia Xie), using natural dyeing techniques with woad and madder. Natural dye findings included using madder to overdye woad to adjust or reverse colors and that woad overpowered the effects of iron and acid premordants. The outcome resulted in a water-inspired series of three garments that showed evidence of simplified traditional techniques with reduced production time, energy, and dyeing material while encompassing elements of traditional art using a modern aesthetic. The designs and process were presented in a public exposition.

A cor dos alimentos é um dos principais fatores que influenciam na preferência dos consumidores. Os corantes naturais além da coloração podem oferecer benefícios à saúde humana. A norbixina é um carotenoide que pode ser produzido a partir da saponificação de bixina presente nas sementes de urucum. Tal composto apresenta propriedades funcionais que estão relacionadas a promoção de uma vida saudável, pois atua como protetor celular, é comumente usado como corante natural em produtos processados, entretanto, sua estrutura química torna-o susceptível à degradação por fatores ambientais como oxigênio, luz e alta temperatura. A microencapsulação é uma alternativa para melhorar a estabilidade e solubilidade deste carotenoide. Neste trabalho foram encapsulados cristais de norbixina com 100% de pureza (comprimento de onda de 453 nm) usando a técnica de secagem por atomização (spray drying). Foram utilizados goma arábica (GA) e maltodextrina (MD) em diferentes proporções como materiais de parede. As diferentes formulações (MD:GA 100:0; 85:15; 65:35; 50:50; 35:65; 15:85; 0:100) foram preparadas com a mesma quantidade de núcleo (norbixina) e percentual de sólidos solúveis totais. A formulação com 100% GA mostrou a maior eficiência de microencapsulamento (74,91% - 226,40 μg/g) e foi avaliada a sua atividade antioxidante da pelo método ABTS (77,77 ± 0,59 μmol TE/g microcápsula), verificou-se que a norbixina mantem a sua atividade antioxidante depois do processo de microencapsulamento O estudo de estabilidade das microcápsulas de norbixina (MCN) foi conduzido em sistema modelo aquoso a temperaturas de 60, 90 e 98°C por 300 min. A cinética de degradação seguiu uma reação de primeira-ordem. A energia de ativação (Ea) requerida para degradação foi de 15,08 kcal/mol, o dobro da Ea requerida para a norbixina livre. As MCN mostraram uma alta estabilidade térmica. Finalmente, as MCN foram aplicadas em bebidas isotônicas sabor tangerina. Utilizando os parâmetros de cor do sistema CIELab foi possível obter a coloração laranja com uma baixa concentração de norbixina (2,86 ± 0,02 μg norbixina/mL). A bebida isotônica (BIT) adicionada de MCN mostrou estabilidade sob condições aceleradas de armazenamento (luz e aquecimento), pois os resultados indicaram um maior tempo de vida média (29,71 dias) em comparação com a BIT adicionada de norbixina não encapsulada (6,56 horas). De acordo com essa pesquisa, os dados obtidos indicaram a potencialidade da utilização da microencapsulação para aumentar a estabilidade da norbixina e assim obter um corante natural com efetiva aplicação em matrizes modelo aquoso (bebidas). / Color is one of the main attributes in processed food that influences their preference and acceptance directly from consumers. Besides, of their ability of coloration, the natural dyes can offer benefits in human health. The norbixin is a carotenoid that can be produced from saponification of bixin present in annatto seeds. This compound shows functional properties that are related to the promotion of a healthy life, since it acts as cellular protectors, and is commonly used as a natural dye in processed food, however, its chemical structure makes it susceptible to degradation by environmental factors such as light, oxygen, and high temperature. Microencapsulation is used to improve the stability and solubility of the carotenoid. In this study, were encapsulated crystals of norbixin with 100% of purity (wavelength of 453 nm) by spray drying. Gum arabic and maltodextrin were used in different proportions as wall materials. The different formulations (MD:GA 100:0; 85:15; 65:35; 50:50; 35:65; 15:85; 0:100) were prepared with the same quantity of core (norbixin) and total solids soluble percentage. The formulation with 100% of arabic gum shows a high microencapsulation efficiency (74.91% - 226.40 μg/g of microcapsules) and was evaluated it antioxidant activity with ABTS assay (77.77 ± 0.59 μmol TE/g microcapsules), was verified that norbixin keep its antioxidant activity after microencapsulation process The stability study of norbixin microcapsules (MCN) was carried out in aqueous model system at temperatures of 60, 90 and 98°C for 300 min. Thermal degradation kinetics in aqueous model systems followed a first order kinetic reaction. The activation energy (Ea) required for degradation was Ea = 15.08 kcal/mol, double than required for free norbixin. MCN showed a high thermal stability with longer shelf life. Finally, the MCN were applied in isotonic tangerine soft drinks without exceeding the use of food additives regulations. Based on the parameter of CIELab system was possible to get an orange tonality by using a lower concentration of norbixin (2.86 ± 0.02 μg norbixin/mL). The isotonic beverage (BIT) added of MCN shows a stability during storage on accelerated conditions (heat and light) since the results indicated a high half-life time (29.71 days) when was compared with an BIT added of norbixin non-encapsulated (6.56 hours). According to this research, the results obtained showed the potential of the use of microencapsulation to increase the stability of norbixin, thus obtaining a natural dye with an effective application in aqueous matrix, mainly in beverages.

Natural Dye, Chemical, Trail running, Sportswear, Sustainable, Pigments, Chromatic, Toxins, Print, Dye, Dirt.Sammanfattning på engelska: This work explores natural dye’s ability to be used for trail running wear. The sustainable aspects in the clothing industry includes the production of nontoxic textiles that do not pollute in the production process nor when using the textile close to our bodies. Natural dyes usually have low toxicity and are produced from renewable resources. The explorative nature of trail running is used as a guideline and an entrance exam for the dyed fabrics to prove wash- and lightfastness durable for the sport. The idea of colouring clothes directly with nature is present in dirt prints printed with natural pigments. Organic printing with rust and vegetable oil is explored as an alternative to screen printing. The movements and comfort of running outdoors is understood by body indicated experiments as a method. Pattern construction is made from movement and sensation by exposing the body to friction, dirt and cold air. The results of these experiments were together with reshaping existing run wear the construction method. This work suggests viewing colour as nonstatic and with more dimensions such as locality and smell. By using slow dye processes and locally accessible dye materials unique expressions from natural dyes, prints and patinations can enhance sportswear in the appearance, health and environmental aspect. / Program: Modedesignutbildningen

Esse trabalho objetivou investigar o potencial dos extratos aquosos das cascas de barbatimão (Stryphnodendron adstringens (Mart.) Coville) e sangra dágua (Croton urucurana Baill.) como corante natural têxtil. Os extratos foram caracterizados quanto ao pH, o teor de sólidos totais e a estabilidade no armazenamento. Os extratos foram liofilizados e avaliados por espectroscopia no infravermelho com transformada de Fourier (FTIR), termogravimetria (TG) e calorimetria exploratória diferencial (DSC). Foram realizados experimentos preliminares de tingimento em tecidos multifibra e em diferentes concentrações dos extratos. A partir desses experimentos, foram definidas as variáveis temperatura, tempo e concentração do extrato para o estudo do tingimento por planejamento experimental 2³, em tecidos 100 % algodão e 100 % lã. Os tecidos tingidos em condição otimizada, sem e com mordentes metálicos, foram avaliados quanto à cor, a solidez de cor à luz, à lavagem, à fricção e ao suor. Os efluentes foram coletados e caracterizados quanto ao pH, turbidez, sólidos totais dissolvidos (STD), oxigênio dissolvido, demanda bioquímica de oxigênio (DBO), demanda química de oxigênio (DQO) e teores de ferro e alumínio dissolvidos. Foram conduzidos ensaios bacteriológicos nos extratos aquosos, etanólicos e liofilizados e nos tecidos tingidos. Os resultados das análises por FTIR indicaram a presença de taninos, lignina e celulose nos extratos. Pelo estudo de estabilidade os extratos possuem duração de 42 dias. Nas análises por TG, os extratos obtiveram perda de massa total similares e não geraram alteração na degradação dos tecidos tingidos. Na análise por DSC os extratos obtiveram picos endotérmico e exotérmixo em temperaturas próximas. As melhores condições para o tingimento dos tecidos avaliados é em 98 °C, por 60 min e na concentração de 100 % do extrato. A solidez de cor dos tecidos tingidos variou de baixa a excelente. Os extratos liofilizados apresentaram propriedades antibacterianas. Os efluentes apresentaram valores de STD, DBO, DQO e alumínio e ferro dissolvidos acima dos limites determinados pela legislação nacional. De modo geral, os resultados obtidos indicam que os extratos das cascas de barbatimão e sangra dágua são promissores para serem utilizados como corantes naturais têxteis / This research aimed to investigate the potential of aqueous extracts of barbatimão (Stryphnodendron adstringens (Mart.) Coville) and sangra dágua (Croton urucurana Baill.) bark as natural textile dyes. The extracts were characterized for pH, total solids content and storage stability. The extracts were lyophilized and evaluated by Fourier transform infrared spectroscopy (FTIR), thermogravimetry (TG) and differential scanning calorimetry (DSC). Preliminary dyeing experiments were carried out on multifiber fabrics and at different extracts concentrations. From these experiments, the variables temperature, time and concentration of the extract for the study of dyeing by experimental design 2³ in 100 % cotton and 100 % wool fabrics were defined. Fabrics dyed in optimized condition, using metal mordants and with no mordents, were evaluated by colorimetry, color fastness to light, wash, rubbing and perspiration. The effluents were collected and characterized by pH, turbidity, total dissolved solids (TDS), dissolved oxygen, biochemical oxygen demand (BOD), chemical oxygen demand (COD) and dissolved iron and aluminum contents. Bacteriological tests were conducted on aqueous, ethanolic and lyophilized extracts and on dyed fabrics. The results of the FTIR analysis indicated the presence of tannins, lignin and cellulose in the extracts. By the stability study were found that the extracts have a duration of 42 days. In the TG analyzes, the extracts obtained similar total mass loss and did not generate alteration in the degradation of the dyed fabrics. In the DSC analysis the extracts obtained endothermic and exotherm peaks at near temperatures. The optimized dyeing for the evaluated fabrics is at 98 °C for 60 min and at the concentration of 100 % of the extract. The color fastness of the dyed fabrics ranged from low to excellent. Lyophilized extracts showed antibacterial properties. The wastewater showed values of TDS, BOD, COD and aluminum and iron dissolved above the limits determined by national legislation. In general, the results indicate that barbatimão and sangra dágua extracts are promising for use as natural textile dyes

CoordenaÃÃo de AperfeiÃoamento de NÃvel Superior / O descarte na indÃstria de pescado, inclusive o de carapaÃas de crustÃceos, constitui um percentual bastante elevado. Estas cascas sÃo ricas em pigmentos carotenÃides, os quais, apresentam um alto valor de pigmentaÃÃo, sendo corrente em alguns paÃses a extraÃÃo e posterior utilizaÃÃo dos mesmos em raÃÃes. O objetivo deste experimento foi estudar a extraÃÃo dos pigmentos carotenÃides das cascas de camarÃo e verificar seu potencial de uso como aditivo natural de cor em um produto à base de pescado. Neste estudo foram desenvolvidos testes preliminares para escolha de um mÃtodo para a extraÃÃo dos pigmentos optando-se pela extraÃÃo com solvente. Caracterizou-se ospigmentos extraÃdos das cascas de camarÃo e avaliou-se a influÃncia do extrato pigmentado aplicado em um produto à base de pescado, o qual foi embalado à vÃcuo e sem vÃcuo e submetido à uma estocagem (-20ÂC) durante um perÃodo de60 dias. A cor dos produtos foi medida a cada 15 dias no sistema CIE determinando-se os parÃmetros de L*, a* e b*. A anÃlise espectrofotomÃtrica do extrato de camarÃo apresentou produtos de degradaÃÃo da astaxantina. Os produtos pigmentados com o extrato de camarÃo e embalados à vÃcuo apresentaram valores de luminosidade (L*) menores (p < 0,05) que os embalados sem vÃcuo com 15 e 45 dias de armazenamento. Para o componente de intensidade de cor amarela (b*) os produtos embalados à vÃcuo apresentaram valores maiores (p<0,05) no inÃcio do armazenamento (0 dias) e menores (p<0,05) com 45 dias de armazenamento, em relaÃÃo Ãqueles embalados sem vÃcuo. Contudo, no perÃodo de 60 dias de armazenamento nÃo foi observado efeito significativo da embalagem à vÃcuo sobre as caracterÃsticas de cor dos produtos. / Waste material in the fish industry including the shells from the crustacean, constitute a very high percentage. These shells are rich in carotenoids pigments, which may have a high pigmentation value when used in foods. It is common in some countries the use of the extracted pigments in feeds.The aim of this experiment was to study the process of carotenoids extraction and to verify its pigmenting potential in a minced fish food product. The solvent extraction technique was used after testing other extraction procedures. Extracted pigments were characterized by spectrophotometry. Pigments were then included in the fish formulation. Fish products were packaged with and without vacuum and storage in the dark at â20ÂC for 60 days. The color of the products was measured every 15 days with the CIE system which determines parameters L*, a* and b*. The spectrophotometry study showed products of degradation of astaxanthin in the shell extract. The luminosity (L*) of the color in products packaged under vacuum was lower (p<0.05) with 15 and 45 days of storage than in those stored without vacuum. Vacuum packaged products showed that with 0 days of storage the yellowness component (b*) was higher (p<0.05) in vacuum packaged products than in those stored without vacuum. The reverse occurring with 45 days of storage. After 60 days frozen storage vacuum packaging did not affect the color characteristics of the fish product.

Introducing Plaster is a degree work in textile design exploring the fusion of natural dyes and plaster, and how this can be applied as a textile design material. The outcome is presented as an experimental investigation, placed in the context of surface and material design. This study derived from a growing interest in how new materials can be implemented into the field of textile design using established textile techniques and methods. Natural dye, texture and flexibility where explored through the method of hands-on-experimentation. The study moved foreword by asking the question: “What happens if?”, and the findings have been analyzed and selected for further development. The final collection consists of five pieces made entirely from plaster, showing another approach to how textile techniques and methods can be developed and adapted to fit materials from another field, for instance: Plaster.

PINHO, Erotéide Leite de. Extração de pigmentos carotenóides da carapaça do camarão e sua utilização em um produto derivado de pescado. 2001. 48 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2001 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-03T13:54:29Z No. of bitstreams: 1 2001_dis_elpinho.pdf: 379735 bytes, checksum: 56d523219601d0f6243134cbd8534ed3 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-03T13:55:13Z (GMT) No. of bitstreams: 1 2001_dis_elpinho.pdf: 379735 bytes, checksum: 56d523219601d0f6243134cbd8534ed3 (MD5) / Made available in DSpace on 2016-06-03T13:55:13Z (GMT). No. of bitstreams: 1 2001_dis_elpinho.pdf: 379735 bytes, checksum: 56d523219601d0f6243134cbd8534ed3 (MD5) Previous issue date: 2001 / Waste material in the fish industry including the shells from the crustacean, constitute a very high percentage. These shells are rich in carotenoids pigments, which may have a high pigmentation value when used in foods. It is common in some countries the use of the extracted pigments in feeds.The aim of this experiment was to study the process of carotenoids extraction and to verify its pigmenting potential in a minced fish food product. The solvent extraction technique was used after testing other extraction procedures. Extracted pigments were characterized by spectrophotometry. Pigments were then included in the fish formulation. Fish products were packaged with and without vacuum and storage in the dark at –20ºC for 60 days. The color of the products was measured every 15 days with the CIE system which determines parameters L*, a* and b*. The spectrophotometry study showed products of degradation of astaxanthin in the shell extract. The luminosity (L*) of the color in products packaged under vacuum was lower (p<0.05) with 15 and 45 days of storage than in those stored without vacuum. Vacuum packaged products showed that with 0 days of storage the yellowness component (b*) was higher (p<0.05) in vacuum packaged products than in those stored without vacuum. The reverse occurring with 45 days of storage. After 60 days frozen storage vacuum packaging did not affect the color characteristics of the fish product. / O descarte na indústria de pescado, inclusive o de carapaças de crustáceos, constitui um percentual bastante elevado. Estas cascas são ricas em pigmentos carotenóides, os quais, apresentam um alto valor de pigmentação, sendo corrente em alguns países a extração e posterior utilização dos mesmos em rações. O objetivo deste experimento foi estudar a extração dos pigmentos carotenóides das cascas de camarão e verificar seu potencial de uso como aditivo natural de cor em um produto à base de pescado. Neste estudo foram desenvolvidos testes preliminares para escolha de um método para a extração dos pigmentos optando-se pela extração com solvente. Caracterizou-se ospigmentos extraídos das cascas de camarão e avaliou-se a influência do extrato pigmentado aplicado em um produto à base de pescado, o qual foi embalado à vácuo e sem vácuo e submetido à uma estocagem (-20ºC) durante um período de60 dias. A cor dos produtos foi medida a cada 15 dias no sistema CIE determinando-se os parâmetros de L*, a* e b*. A análise espectrofotométrica do extrato de camarão apresentou produtos de degradação da astaxantina. Os produtos pigmentados com o extrato de camarão e embalados à vácuo apresentaram valores de luminosidade (L*) menores (p < 0,05) que os embalados sem vácuo com 15 e 45 dias de armazenamento. Para o componente de intensidade de cor amarela (b*) os produtos embalados à vácuo apresentaram valores maiores (p<0,05) no início do armazenamento (0 dias) e menores (p<0,05) com 45 dias de armazenamento, em relação àqueles embalados sem vácuo. Contudo, no período de 60 dias de armazenamento não foi observado efeito significativo da embalagem à vácuo sobre as características de cor dos produtos.

A cor dos alimentos é um dos principais fatores que influenciam na preferência dos consumidores. Os corantes naturais além da coloração podem oferecer benefícios à saúde humana. A norbixina é um carotenoide que pode ser produzido a partir da saponificação de bixina presente nas sementes de urucum. Tal composto apresenta propriedades funcionais que estão relacionadas a promoção de uma vida saudável, pois atua como protetor celular, é comumente usado como corante natural em produtos processados, entretanto, sua estrutura química torna-o susceptível à degradação por fatores ambientais como oxigênio, luz e alta temperatura. A microencapsulação é uma alternativa para melhorar a estabilidade e solubilidade deste carotenoide. Neste trabalho foram encapsulados cristais de norbixina com 100% de pureza (comprimento de onda de 453 nm) usando a técnica de secagem por atomização (spray drying). Foram utilizados goma arábica (GA) e maltodextrina (MD) em diferentes proporções como materiais de parede. As diferentes formulações (MD:GA 100:0; 85:15; 65:35; 50:50; 35:65; 15:85; 0:100) foram preparadas com a mesma quantidade de núcleo (norbixina) e percentual de sólidos solúveis totais. A formulação com 100% GA mostrou a maior eficiência de microencapsulamento (74,91% - 226,40 μg/g) e foi avaliada a sua atividade antioxidante da pelo método ABTS (77,77 ± 0,59 μmol TE/g microcápsula), verificou-se que a norbixina mantem a sua atividade antioxidante depois do processo de microencapsulamento O estudo de estabilidade das microcápsulas de norbixina (MCN) foi conduzido em sistema modelo aquoso a temperaturas de 60, 90 e 98°C por 300 min. A cinética de degradação seguiu uma reação de primeira-ordem. A energia de ativação (Ea) requerida para degradação foi de 15,08 kcal/mol, o dobro da Ea requerida para a norbixina livre. As MCN mostraram uma alta estabilidade térmica. Finalmente, as MCN foram aplicadas em bebidas isotônicas sabor tangerina. Utilizando os parâmetros de cor do sistema CIELab foi possível obter a coloração laranja com uma baixa concentração de norbixina (2,86 ± 0,02 μg norbixina/mL). A bebida isotônica (BIT) adicionada de MCN mostrou estabilidade sob condições aceleradas de armazenamento (luz e aquecimento), pois os resultados indicaram um maior tempo de vida média (29,71 dias) em comparação com a BIT adicionada de norbixina não encapsulada (6,56 horas). De acordo com essa pesquisa, os dados obtidos indicaram a potencialidade da utilização da microencapsulação para aumentar a estabilidade da norbixina e assim obter um corante natural com efetiva aplicação em matrizes modelo aquoso (bebidas). / Color is one of the main attributes in processed food that influences their preference and acceptance directly from consumers. Besides, of their ability of coloration, the natural dyes can offer benefits in human health. The norbixin is a carotenoid that can be produced from saponification of bixin present in annatto seeds. This compound shows functional properties that are related to the promotion of a healthy life, since it acts as cellular protectors, and is commonly used as a natural dye in processed food, however, its chemical structure makes it susceptible to degradation by environmental factors such as light, oxygen, and high temperature. Microencapsulation is used to improve the stability and solubility of the carotenoid. In this study, were encapsulated crystals of norbixin with 100% of purity (wavelength of 453 nm) by spray drying. Gum arabic and maltodextrin were used in different proportions as wall materials. The different formulations (MD:GA 100:0; 85:15; 65:35; 50:50; 35:65; 15:85; 0:100) were prepared with the same quantity of core (norbixin) and total solids soluble percentage. The formulation with 100% of arabic gum shows a high microencapsulation efficiency (74.91% - 226.40 μg/g of microcapsules) and was evaluated it antioxidant activity with ABTS assay (77.77 ± 0.59 μmol TE/g microcapsules), was verified that norbixin keep its antioxidant activity after microencapsulation process The stability study of norbixin microcapsules (MCN) was carried out in aqueous model system at temperatures of 60, 90 and 98°C for 300 min. Thermal degradation kinetics in aqueous model systems followed a first order kinetic reaction. The activation energy (Ea) required for degradation was Ea = 15.08 kcal/mol, double than required for free norbixin. MCN showed a high thermal stability with longer shelf life. Finally, the MCN were applied in isotonic tangerine soft drinks without exceeding the use of food additives regulations. Based on the parameter of CIELab system was possible to get an orange tonality by using a lower concentration of norbixin (2.86 ± 0.02 μg norbixin/mL). The isotonic beverage (BIT) added of MCN shows a stability during storage on accelerated conditions (heat and light) since the results indicated a high half-life time (29.71 days) when was compared with an BIT added of norbixin non-encapsulated (6.56 hours). According to this research, the results obtained showed the potential of the use of microencapsulation to increase the stability of norbixin, thus obtaining a natural dye with an effective application in aqueous matrix, mainly in beverages.